3 tablespoons margarine
2 cloves garlic, minced
1/2 teaspoon salt
2 tablespoons hot pepper sauce
2 tablespoons crushed red pepper flakes
1 teaspoon vegetable oil
1 pound chicken breast halves, skin side up
1 (3 pound) skinless, boneless chicken breast - cut into 1 inch cubes
1 tablespoon salt
3 cups shredded Cheddar cheese
Preheat oven to 250 degrees F (120 degrees C).
Heat the margarine in a medium saucepan over medium heat. Mix in the garlic, salt, pepper sauce, crushed red pepper flakes and oil. Stir gently, until the garlic and salt mixture has melted.
Spread chicken breasts evenly on a baking sheet. Top each breast with the sauce mixture and chicken. Bake in the preheated oven for 45 minutes. Remove from oven, place on a wire rack and cool completely; remove skin from breast, and shred.
When chicken breasts are cool, cut them into cubes and place in a large resealable plastic bag. Seal the bag and crush the cheese.
Return chicken to pan. Place daisies in saucepan and add enough water to cover. Bring a medium pot of salted water to a boil and cook about 15 minutes, or until chicken is tender. Transfer chicken to baking sheet and pour chicken mixture over and around the chicken.
Bake uncovered for about 10 to 12 minutes, until chicken is cooked through and juices run clear. Serve warm or cold.